Soft Peanut Butter Cup Cookies

We’re getting awful close to the big day you guys. You know- my wedding- which is 2 weeks from tomorrow!? I am getting so excited and I finally feel like I have everything under control, so I can actually enjoy myself that week! After 4 hours at the bridal salon yesterday, I finally think everything is going to work out. :)

Since I will be away from my NYC kitchen for 3 whole weeks, (one for the wedding and 2 for our honeymoon in Costa Rica,) I am spending as much time as I can these next two weeks baking up a few things to share when I’m gone. Man oh man is it hard to have 2-3 desserts in the house while also trying to stay slim for the wedding. That’s why the teeny size of these cookies is perfect. You can have a whole one without having too much!

When I first saw these adorable peanut butter cookies here, I knew I had to make them. What’s better than a soft, portion appropriate cookie? Well- one that’s full of peanut butter, mini Reeses cups, and chocolate chips. Yeah- that is a lot of deliciousness for a teeny little cookies. The cookie portion of these resembles the taste and texture of peanut butter blossoms- my favorite holiday cookie!

The mix-in possibilities for these are endless, but I went with mini peanut butter cups and mini chocolate chips. I thought this was perfect for these bite sized treats, giving every bite the perfect amount of peanut butter and chocolate. I also think mini M&Ms would be delicious and adorable in these. Any other suggestions? I will be making these again without a doubt.

Using an electric mixer, cream together the butter and sugars in a large bowl. When light and fluffy, mix in the peanut butter until well combined, and then the egg and vanilla.

Slowly mix in the salt, baking soda and flour. until just combined. Fold in the peanut butter cups, and chocolate chips. Chill the dough for 30 minutes.

Preheat oven to 350 degrees. Using a spoon or cookie scoop, portion the dough and roll them into 1 inch balls. (If you don't roll them smooth, the tops with be weird and crinkly.) Bake for 8-9 minutes. Don't overbake. Cookies may not seem done, but they will firm up as they cool!

Sally has awesome recipes and when I saw the title of this post and then saw the pics, I was like wow everyone is making the softest looking and best looking PB cookies lately :) And have fun for 2 weeks in Costa Rica! I was there a decade ago for a month – lifechanging trip. You’re going to have a ball!!

My google reader is just full of peanut butter + chocolate recipes this morning! I love those itty bitty reese’s cups, but they’re so hard to find! That’s probably a good thing, since I’d eat the whole bag before getting to use them in cookies…

AUDRA! Your cookies look perfect! I’m glad you remade them. And guess what? I’ve made them with mini m&m’s before and they are PERRRRRRRFECT. Thinking of you in the final stretch before the big day! :)

I can’t beleive that you are still baking with so little time before your wedding. I’ve never planned a wedding, but I hear it’s hard work :P

And have fun on your honey mood. My sister went to Costa Rica for 10 days on a school volunteer thing and she had an amazing time. But she was doing things with sea turtles and what not, I’m sure vacationing there will be a lot different. She did say that the place was beautiful, though. :)